My Fave Birria Tacos

Birria tacos are a beloved Mexican dish that brings together rich flavors and comforting textures, making them perfect for family gatherings or a cozy night in. This recipe for flavorful birria tacos features tender, slow-cooked beef in a vibrant chili sauce, served in warm corn tortillas, and garnished with fresh ingredients. Whether you're entertaining guests or simply craving a delicious meal, birria tacos are sure to impress. In this article, we will delve into the origins of birria, discuss the health benefits of the ingredients, and provide a step-by-step guide to creating this mouthwatering dish at home.

Discover the mouthwatering world of birria tacos with this delicious recipe that combines slow-cooked beef in a rich chili sauce, all wrapped in warm corn tortillas. Perfect for family gatherings or cozy dinners, these tacos are more than just a meal; they embody a vibrant cultural tradition. Explore the origins, health benefits, and a step-by-step guide to creating this flavorful dish at home. Impress your loved ones and savor authentic Mexican cuisine with every bite.

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Ingredients

For the Birria:

2 lbs beef chuck roast, cut into large chunks

1 lb beef shank (or oxtail for extra richness)

5 dried guajillo chiles, seeded and stems removed

2 dried ancho chiles, seeded and stems removed

4 cloves garlic

1 medium onion, quartered

2 bay leaves

1 tablespoon cumin seeds

1 tablespoon dried oregano

1 teaspoon black peppercorns

4 cups beef broth

2 tablespoons apple cider vinegar

Salt to taste

For the Tacos:

Corn tortillas (8-10)

Fresh cilantro, chopped

Diced onions

Lime wedges

Shredded cheese (optional, such as Oaxaca or mozzarella)

Consommé (cooking liquid from the birria)

Instructions

Prepare the chilies: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, turning them occasionally until fragrant. Be cautious not to burn them.

Blend the marinade: In a blender, combine the toasted chiles, garlic, onion, cumin seeds, oregano, black peppercorns, apple cider vinegar, and a pinch of salt. Add a little beef broth (about 1 cup) to help blend. Blend until smooth and set aside.

Brown the meat: In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the beef chunks and shank, browning them on all sides for about 5-7 minutes. Remove the meat and set aside.

Combine and simmer: In the same pot, pour in the blended chili sauce, bringing it to a simmer. Add the browned meat back in, then add the remaining beef broth and bay leaves. Cover and reduce the heat to low, allowing it to simmer for at least 2-3 hours until the meat is tender.

Shred the meat: Once the meat is cooked, remove it from the pot and let it cool slightly. Shred the meat using two forks, discarding any large pieces of fat or bone.

Prepare the tacos: Heat the corn tortillas on a skillet or griddle until soft and pliable. Place a generous amount of shredded birria in the center of each tortilla. If desired, add shredded cheese on top.

Fold and fry for crispiness (optional): For added texture, you can fold the tacos in half and lightly fry them on the griddle with a bit of oil until they are crispy and golden.

Serve: Serve the birria tacos hot, garnished with chopped cilantro, diced onions, and lime wedges on the side. Don’t forget to provide a small bowl of the warm consommé for dipping!

Prep Time, Total Time, Servings: 30 minutes | 3 hours | 4-6 servings